If I want to impress someone with a cookie, this is the one I bake. These maple brown sugar cookies are everything you want in a perfect cookie—chewy in the center, crisp on the edges, buttery, and deeply flavored with pure maple syrup. Inspired by my classic chocolate chip cookie recipe, I tweaked every ingredient until I found the perfect balance. The result? A cookie that’s soft, rich, and packed with warm, cozy flavors.
Let’s break it down:
Why You’ll Love These Maple Brown Sugar Cookies
✔ Chewy, not cakey—these cookies are dense and perfectly chewy, thanks to the right balance of wet and dry ingredients.
✔ Deep maple flavor—pure maple syrup + maple extract = next-level maple goodness.
✔ Buttery and brown sugared—dark brown sugar gives these cookies rich caramelized flavor.
✔ Crisp edges, soft center—just the right amount of spread for that bakery-style texture.
✔ Roasted pecans for crunch—optional, but highly recommended for an extra layer of flavor.
The Science Behind the Ingredients
Flour (The Structure)
I tested different amounts and found that 2 and 1/3 cups of all-purpose flour was the sweet spot. Too little flour, and the cookies spread too much. Too much, and they turned out dry.
Baking Soda (The Lift)
Baking soda is responsible for slight puff and spread. It reacts with the acid in brown sugar to create tiny air pockets, giving the cookies a light chewiness.
Salt & Cinnamon (Flavor Enhancers)
Salt balances the sweetness, while a touch of cinnamon brings warmth and complements the maple flavor beautifully.
Brown Butter (The Secret Weapon)
Instead of regular butter, we’re using brown butter to amp up the richness. Brown butter adds a deep, nutty, toffee-like flavor that pairs perfectly with maple syrup and dark brown sugar. (If you’ve never browned butter before, don’t worry—I’ve got you covered below!)
Dark Brown Sugar (Chewy Texture + Caramel Flavor)
Forget white sugar—dark brown sugar is the key to deep flavor and extra chewiness. The molasses in dark brown sugar adds moisture, making these cookies rich and soft.
Egg + Extra Yolk (The Perfect Texture)
Eggs provide structure, stability, and richness. The extra yolk adds extra tenderness and chew, making the cookies even softer.
Pure Maple Syrup (The Star of the Show)
Use real maple syrup, not the pancake syrup imposter. Maple syrup adds moisture, sweetness, and a slightly crisp edge to the cookies.
Maple Extract (Essential for Mega Maple Flavor)
Pure maple syrup is great, but it alone won’t give you that strong maple punch. Maple extract intensifies the flavor and makes sure the maple shines. If you can’t find pure maple extract, imitation works just fine—McCormick is my go-to brand.
Roasted Pecans (Optional, But Incredible)
If you love the nutty crunch of pecans, you’ll love them in these cookies. Roasting them first enhances their flavor and adds a perfect contrast to the soft, chewy texture.
How to Make Brown Butter for These Cookies
Brown butter is the ultimate secret to rich, flavorful cookies, and it’s easier than you think. Here’s how to do it:
- Melt the butter in a light-colored saucepan over medium heat. Stir occasionally.
- Watch for color change—the butter will foam, then turn golden, then deep brown. The milk solids will sink and turn a toasty brown.
- Remove from heat once it smells nutty and the solids are golden brown. Let it cool slightly before using in the dough.
Maple Brown Sugar Cookie Recipe
Ingredients:
- 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon powder
- 1/2 cup (8 Tbsp; 113g) unsalted butter (browned and cooled slightly)
- 1 cup (200g) packed dark brown sugar
- 1 large egg + 1 egg yolk (at room temperature)
- 1/3 cup (80ml) pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 tablespoon maple extract
- 1 cup chopped pecans (roasted)
Instructions:
- Brown the Butter
- In a small saucepan, brown the butter over medium heat, stirring constantly. Once golden brown and nutty, remove from heat and let cool slightly.
- Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Cream the Butter and Sugar
- In a large bowl, mix the browned butter and dark brown sugar until combined. The mixture will be thick and grainy—that’s okay.
- Add Eggs and Extracts
- Beat in the egg, egg yolk, vanilla extract, and maple extract until smooth.
- Incorporate Maple Syrup
- Slowly mix in the maple syrup, making sure it’s evenly distributed.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing.
- Fold in Pecans
- Gently fold in the roasted pecans.
- Chill the Dough
- Cover and refrigerate for at least 30 minutes (or up to 2 hours). Chilled dough spreads less and holds its shape better.
- Bake
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Scoop dough (about 1.5 tablespoons per cookie) and place 3 inches apart on the sheet.
- Bake for 10-12 minutes, until the edges are lightly golden but the centers still look soft.
- Cool & Enjoy
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
- Try not to eat them all at once!
Tips for the Best Maple Brown Sugar Cookies
✔ Chill the dough—cold dough = thicker cookies with better texture.
✔ Use brown butter for richer flavor (it makes a HUGE difference).
✔ Don’t overbake—cookies will look slightly underdone in the center but firm up as they cool.
✔ Use pure maple syrup + maple extract—the combination gives the best maple flavor.
✔ Toast the pecans—it’s a small step that makes a big impact on taste.
Final Thoughts: Maple Cookie Perfection
These cookies aren’t just cookies—they’re the kind of treat that makes people stop mid-bite and ask, “What’s in these?” They’re rich, buttery, packed with maple flavor, and have the perfect balance of chewiness and crispness.
So whether you’re baking for yourself or to impress, these maple brown sugar cookies will never let you down. Now, grab your whisk and go bake something amazing!